George Stella Low Carb Recipes

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KNIFE-AND-FORK CHILI TURKEY BURGERS



Knife-and-Fork Chili Turkey Burgers image

Rachel brought these outrageously different burgers to me one afternoon while I was hard at work on this book. Turkey is an especially lean meat, so you really have to add some moisture to it; Rachel's done that here by using veggies. She made a lot of these, like we always do, to be sure we have leftovers -- and I couldn't stop eating them for the next two days! Now, five years after we were introduced to eating low-carb, I've all but forgotten that burgers once came with a bun!

Provided by Food Network

Categories     main-dish

Time 30m

Yield 5 servings (2 burgers each)

Number Of Ingredients 20

2 1/2 pounds ground turkey
1 cup shredded sharp Cheddar
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon Quick and Easy Sugar-Free Ketchup, recipe follows
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper
1 large egg, beaten
2 tablespoons vegetable oil
10 tablespoons mayonnaise
10 red leaf lettuce leaves
10 tomato slices
10 onion slices
10 pickle spears
8 ounces no-sugar-added tomato sauce
6 ounces no-sugar-added tomato paste
2 tablespoons white vinegar
1/4 cup sugar substitute (recommended: Splenda)

Steps:

  • Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
  • Divide the meat mixture into 10 equal-sized patties.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side. (An instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
  • Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Nutrition Facts : Calories 713 calorie, Fat 53 grams, SaturatedFat 14 grams, Carbohydrate 9 grams, Fiber 2 grams

LOW CARB PIZZA (GEORGE STELLA) RECIPE - (4.4/5)



Low Carb Pizza (George Stella) Recipe - (4.4/5) image

Provided by á-49261

Number Of Ingredients 28

Crust:
1 1/2 cups soy flour
3 eggs
3/4 cup heavy cream
1/3 cup club soda
1 teaspoon salt
Sauce:
1 tablespoon olive oil
1/8 cup diced red onion
1 teaspoon chopped garlic
3 large Roma tomatoes, diced
8 ounces no sugar added tomato sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Toppings:
24 ounces shredded mozzarella cheese
8 ounces pepperoni slices
1/2 cup crumbled Italian sausage, cooked
1/2 cup diced Parma ham
1/3 cup julienned red bell peppers
1/3 cup julienned green bell peppers
1/3 cup julienned red onion
2 portobello mushroom caps, sliced
2 tablespoons extra-virgin olive oil
Pinch dried oregano

Steps:

  • Place Rack in the center of the oven and preheat to 375. Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans. Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch. Remove crusts from oven and increase the oven temperature to 400 degrees F. Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes. Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano. Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices

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